한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제23권2호
- /
- Pages.87-92
- /
- 1990
- /
- 0374-8111(pISSN)
- /
- 2287-8815(eISSN)
숙성 정어리액젓의 정미성분
Taste Compounds of Rapid Processed Sardine Sauce
- KOO Jae-Geun (Korea Food Research Institute) ;
-
KIM Young-Myoung
(Korea Food Research Institute) ;
-
LEE Young-Chul
(Korea Food Research Institute) ;
-
KIM Dong-Soo
(Korea Food Research Institute)
- 발행 : 1990.05.01
초록
자가 소화액 및 정어리 기질 코오지를 마쇄 정어리 육에 첨가한 후
In order to investigate the organoleptic properties of rapid processed sardine sauce which was prepared using sardine autolysates and sardine meal koji, the taste endowing compounds were analysed. The chemical compositions of the rapid processed sardine sauce fermented for 15 days at
키워드